Recipe For Italian Cipollini Onion Pasta

I can hear everyone saying – but pasta is Italian! Actually, pasta did not originate in Italy, but rather in China. It was however the Italians who have regulated the making of pasta – durum wheat only, and who taught us that pasta should be eaten al dente. The reason I have called this dish Italian Cipollini Onion Pasta is because the ingredients I used are all Italian, beautiful cipollini onions, Italian sausages and Roma tomotoes. I am in love with all things Italian – and last night my friend Kim was commenting how anything sounds good when said in Italian. Mi scusi, sono d’accordo. We spoke last night of Florence and Rome, Sienna and Assisi and all the other lovely places we are planning on visiting. But in the meantime, home cooked pasta will have to do.

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!
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It is certainly nice to read so many accolades for the Italian language. I love it, but of course I am biased, since it is my mother tongue. In terms of the origin of pasta, let’s say that Italian pasta is just about perfect 😉 Thanks for contributing this to Presto Pasta Nights!